Eggs in a Slow Cooker

I've never done them in a crockpot but they only take about twenty minutes to make in a regular pot. Is that not an option?

to the veggies the night before and then when you make your omlet in the morning just throw the veggies in. Omlets only take about five minutes to make and this would save tons of time.

Yes you can cook eggs in a slow cooker and they taste pretty good, however I have never froze them, but it might be worth a try. I have a vegetable egg quiche recipe but they are baked in muffins pans and then I throw those in the freezer. Go to Betty crockers website, they had some recipes. You might need to modify for healthier options. I have a delicious egg crockpot breakfast recipe that I make when we have guests but Its higher in calories. The key is spray the crockpot, get ingredients and layer. Beat all the eggs and just pour them on top. Cook for 8 hous or over night. Did any of that make sense?? :bigsmile: If I was going to make a healthy option I would used cubed ham and lots of veggies and a little bit of cheese. I will check back to see what other say!

Do any of you make eggs in a crockpot? I'm looking for a low fuss way to cook a large quantity and freeze them for quick breakfasts.

Heres the one from Betty Crocker, I dont know the nutrional value but you get the idea. I would use ingredients you like again and make it healthy. But I guess the main question is yes you can put eggs in a crockpot and yes they taste good and yes you can freeze it... ha ha ha...

8 slices bacon
1 package (8 oz) sliced fresh mushrooms (3 cups)
3 tablespoons margarine or butter
16 eggs
1 cup half-and-half or milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (10 3/4 oz) condensed cream of mushroom soup
2 tablespoons chopped fresh chives
4 Italian plum tomatoes, quartered, sliced
2 cups shredded Cheddar cheese (8 oz)

1 In 12-inch nonstick skillet, cook bacon until crisp. Drain on paper towels. Crumble bacon; set aside. Reserve 1 tablespoon bacon drippings in skillet. Add mushrooms to drippings; cook 4 to 5 minutes or until tender, stirring frequently. Remove from skillet; set aside. Wipe skillet clean with paper towel.
2 Melt margarine in same skillet over medium heat. Beat eggs in large bowl. Add half-and-half, salt and pepper; blend well. Add egg mixture to skillet; cook over medium heat until firm but still moist, stirring occasionally. Stir in soup and chives.
3 Place half of egg mixture in 3 1/2 or 4-quart slow cooker. Top with half each of the cooked mushrooms, tomatoes, cheese and crumbled bacon. Repeat layers.
4 Serve immediately, or cover and keep warm on low setting for up to 4 hours.

Have you ever tried the ziploc steam bags? They have a recipe for an omelete...with real eggs or the substitue. You can mix it up in the bag the night before and leave it in the fridge to pop in the microwave in the am. I tried it and not too bad. My microwave was a little higher power than what the recipe called for so the edges were a little rubbery...just need to tweak it a bit. Do you ever do oatmeal? I've made steel cut oats in the crock pot (usually a serving of 4) and put left overs in the fridge for the rest of the week. Pretty good and you can mix up what you put in so it isn't quite so boring...check the recipe board here or google crock pot oats. Another option for eggs is to hard boil some sunday night to keep in the fridge to grab and go.

Ihave heard fo making them in the oven. You could prepare them the night before and then pop them in the oven while you work out ?

microwave... scramble up the eggs and pour out into a deep plate or larger flat bottom bowl and cover with a vented microwaveable lid. This only works well if you have the rotating thing in the microwave. Nuke 90 seconds, check it, nuke again for intervals until almost done (mine takes 1 min 47 seconds). Fill it with what ever, fold it over and nuke 20-30 seconds until the filling is warm.

OR

Cook the omelets up on the weekend. Let them freeze on a cookie sheet, then put in zip lock bags, then back into the freezer. Take one out as needed and microwave on a plate covered with a paper towel to prevent splatters.